Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.

@article{DiCagno2011ExploitationOS,
  title={Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.},
  author={Raffaella Di Cagno and Rosalinda F Surico and Giovanna Minervini and Carlo Giuseppe Rizzello and Raffaella Lovino and Maurizio Servili and Agnese Taticchi and Sefania Urbani and Marco Gobbetti},
  journal={Food microbiology},
  year={2011},
  volume={28 5},
  pages={
          900-9
        }
}
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